olive oil

Sautéed Brussels sprouts and Portobello mushrooms over harissa barley with a jalapeno green pea mash

This one-skillet pasta dish combines sautéed summer squash and mushrooms with diced tomatoes, basil and oregano.

Baked Lemon Mediterranean Pasta Salad 1 lb pasta (lentil or chickpea)1 ea lemon (sliced)2 cups chickpeas (canned, rinsed, drained)1 ea red onion (thinly sliced)1 cup cherry tomatoes (halved)1/2 cup parsley (chopped)1/2 cup tahini1 Tbsp lemon juice2 Tbsp olive oilsalt and pepper (to taste) Bring a large pot of salted water to a boil. Add pasta

Moroccan chicken stew with vegetables, chickpeas, raisins, olives and almonds in savory tomato broth

Sheet pan fajitas are a busy cook’s best friend. They’re easy to prepare, quick to bake in the oven and cleanup is a snap. Serve chicken and veggie filling family-style in warm tortillas with your favorite toppings.

Roasting brings out the natural sweetness and depth of flavor of these earthy veggies.

A sweet and savory chutney to brighten up any meal.

Roasted Carrot, Ginger and Almond Soup 1 1/2 lbs carrots (peeled and cut into 1-inch pieces)3 ea garlic cloves2 Tbsp olive oil (divided)1/2 cup onion (chopped)4 cups vegetable stock (or broth)1 Tbsp ginger (grated)11 oz NESTLÉ® CARNATION® Almond Cooking Milk (1 container)salt & pepper (to taste)toasted, sliced almonds (for garnish)fresh cilantro leaves (for garnish) Preheat

Cauliflower Buffalo Dip 2 Tbsp olive oil1 ea medium onion (finely chopped)4 ea garlic cloves (finely chopped)8 cups cauliflower rice (or 1 head cauliflower (2 1/2 lbs grated))1/3 cup hot sauce (plus more for drizzling)11 oz NESTLÉ® CARNATION® Almond Cooking Milk (1 container)1/2 cup cashews1/2 Tbsp chopped parsley (for garnish)salt (for seasoning) Heat oil in

Grilled asparagus, red pepper and goat cheese on focaccia with garlic aioli